# What You’ll Need:
→ Dough
01 - 2 cans (16 oz each) refrigerated biscuit dough
→ Cinnamon Sugar
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
→ Butter Mixture
04 - 1/2 cup (1 stick) unsalted butter, melted
05 - 1/2 cup packed light brown sugar
06 - 1 teaspoon vanilla extract
→ Glaze (optional)
07 - 1 cup powdered sugar
08 - 2–3 tablespoons milk
# Directions:
01 - Preheat the oven to 350°F. Grease a 10-inch Bundt pan thoroughly with nonstick spray or butter.
02 - Cut each biscuit into quarters to create small pieces.
03 - In a large zip-top bag, combine granulated sugar and ground cinnamon. Add biscuit pieces, seal, and shake well to coat evenly.
04 - Place half of the cinnamon-sugar coated biscuit pieces evenly in the prepared Bundt pan.
05 - In a small bowl, combine melted butter, light brown sugar, and vanilla extract. Drizzle half of this mixture over the biscuit pieces in the pan.
06 - Add the remaining coated biscuit pieces on top in the Bundt pan, then drizzle the rest of the butter mixture evenly over all pieces.
07 - Bake in the preheated oven for 30 to 35 minutes, until the top is golden brown and the bread is thoroughly cooked.
08 - Allow the bread to cool in the pan for 5 to 10 minutes before inverting it onto a serving plate.
09 - Whisk powdered sugar with milk until smooth and drizzle over warm monkey bread before serving, if desired.
